QUALITY CHARACTERISTICS OF BEEF SAUSAGE REFORMULATED WITH OTHER PROTEIN SOURCES

Stugestus Kurniawan Jati, Prof. Dr. Ir. Sri Raharjo, M.Sc.; Asst. Prof. Dr. Saowakon Wattanachant

2019 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Penelitian ini dilaksanakan untuk mengetahui karakteristik mutu dari sosis sapi dengan penambahan sumber protein lain (ikan tuna cincang, dada ayam, dan whey protein) menggunakan metode respon permukaan (Design-Expert). Variasi penambahan tuna cincang (FM), dada ayam (CM) dan whey protein (WP) sebagai bahan subtitusi daging sapi berada pada rentang 20-40%, 20-30%, 2-4%, berturut-turut dan dibandingkan dengan kontrol (100% daging sapi). Sampel, kemudian, dianalisis presentase susut masak, warna, tekstur, organoleptik, dan proksimat pada sampel masak dan analisa stabilitas emulsi pada sampel mentah. Susut masak dari sampel menurun seiring dengan peningkatan jumlah subtitusi protein lain dan menunjukan adanya perbedaan nyata (P<0.05) terhadap kontrol. Penambahan FM dan WP meningkatkan nilai kecerahan (L*), intensitas warna kuning (b*), dan intensitas warna merah (a*), berturut-turut. Penambahan 40% FM meningkatkan stabilitas emulsi, beriringan dengan penambahan WP dalam rentang 3-4% yang ditemukan mampu menurunkan jumlah cairan yang keluar dari emulsi. Penambahan CM, FM, dan WP berpengaruh pada karakter tekstur sosis daging sapi, pada jumlah penambahan tertentu. Peningkatan penambahan FM pada sosis sapi ditemukan mampu meningkatkan nilai kekenyalan dari produk. Analisa organoleptik menunjukan bahwa penambahan 30% CM, 39.65% FM, dan 3.9% WP memberikan angka penerimaan konsumen yang tertinggi, dengan hasil warna (6.43±0.56), flavour (7.13±0.77), rasa (7.46±0.82), tekstur (7.81±0.76), and penerimaan keseluruhan (7.43±0.77). Penambahan FM dan CM ditemukan mampu memberikan kadar protein yang lebih tinggi (P<0.05) dibandingkan kontrol sampel. Penambahan WP mampu meningkatkan kadar abu (P<0.05) dan ditemukan berbeda nyata dengan kontrol. Penambahan sumber protein lain sebagai bahan subtitusi pada sosis daging sapi mampu berinteraksi secara positif dalam sistem emulsi sosis daging sapi, tanpa menurunkan karakteristik mutu dan sifat organoleptiknya.

This study was accomplished to determine the quality characteristic of beef sausage reformulated with other protein sources (tuna mince, chicken breast, and whey protein powder) by using Respond Surface Methodology (Design-Expert software). The level of tuna mince (FM), chicken breast (CM), and whey protein (WP) in the sausage formulation ranged within 20-40%, 20-30%, and 2-4%, respectively and compared to the control (100% beef). The sample was analyzed for cooking loss, colour, textural properties, sensory and proximate in a cooked sample, concomitant with emulsion stability in meat batter sample. The cooking loss decreased alongside the increment of other protein sources and was found to be significant (P<0.05) compared to the control. It was found that FM and WP increased the lightness (L*), yellowness (b*) and decrease (a*) redness value, respectively. Incorporation of FM up to 40% increased the emulsion stability (P<0.05), alongside 3-4% of WP addition was gradually decreased the amount of total expressed fluid. Addition of CM, FM, and WP had an influence on textural properties, which improved the textural properties at a certain level. Higher addition of FM into reformulated beef sausage resulted in higher springiness of product. Sensory evaluation revealed addition 30% CM, 39.65% FM, and 3.9% WP had the highest acceptability among other combination, with respect to colour (6.43±0.56), flavour (7.13±0.77), taste (7.46±0.82), texture (7.81±0.76), and overall acceptance (7.43±0.77). Incorporation of FM and CM also resulted in higher protein content, lower in fat and moisture content (P<0.05). Addition of WP resulted in higher ash content (P<0.05), which caused by the amount of ash that contains in WP. In conclusion, the addition of other protein sources positively interacted in beef emulsion system without diminishing its quality characteristic and organoleptic properties.

Kata Kunci : reformulation, beef, sausage, other protein sources